Rocky Road Brownies
These cakey brownies are loaded with gooey caramels and marshmallows, crunchy nuts, and melty shards of chocolate. Get the recipe for Rocky Road Brownies ». Noah Fecks

This recipe, from cookbook author Alice Medrich, appeared in our 2012 Cookie Advent Calendar. Alice says: “When developing this recipe for my cookbook Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies, I really wanted something whimsical, and a bit over-the-top, that would delight a child as well as the most jaded sophisticate. Voila! A cakey brownie loaded with yummy: gooey caramels and marshmallows, crunchy nuts, and melty shards of chocolate. Yes, these are naughty—in the nicest possible way!”

Yield: makes 16 brownies


  • 8 tsp. unsalted butter, plus more for pan
  • 4 oz. unsweetened chocolate
  • 1 14 cups sugar
  • 3 eggs
  • 12 cup plus 2 tbsp. flour
  • 14 tsp. baking powder
  • 14 tsp. kosher salt
  • 3 oz. chewy caramels, such as Werther’s
  • 3 oz. milk chocolate, broken into small shards or chunks
  • 1 cup roughly broken walnuts
  • 5 oz. large marshmallows, quartered


  1. Heat oven to 350°. Line a 9″ square baking pan with parchment paper and grease; set aside. Combine butter and unsweetened chocolate in a bowl and microwave until melted; set aside. In a bowl, beat sugar and eggs on medium-high speed of a mixer until thickened and tripled in volume. Add melted chocolate, and then add flour, baking powder, and salt; beat until just combined.
  2. Transfer to prepared pan, and smooth with a rubber spatula; sprinkle evenly with caramels, milk chocolate, and walnuts. Bake 25 minutes, then sprinkle marshmallows evenly over the top. Continue to bake until a toothpick inserted into the brownies comes out with a few moist crumbs attached, about 20 minutes more.